About Mummy & Blogger Babies

My photo

Blogger Babies and Mummy believe in sharing resources and ideas to enable the best possible care and support of our vulnerable.

To Donate to The Edith Ellen Foundation

Wednesday, 7 September 2016

GUEST BLOG - Chef Dave - My Favourite Recipes - Braised Pork with Cider

As a busy Chef running a busy kitchen I need to ensure that all our meals are deliverable, nutritional, tasty and meet the K.I.S.S. principles.
Keep It Simple and Smart
So today I am sharing an old favourite and a hit amongst my customers.  This simple Recipe will have your mouth watering and running out the door to buy ingredients before you've reached the end... (I hope)


Slow-braised pork shoulder with cider & parsnips
This simple recipe will serve 5 and take about 2hrs 30mins to cook

Ingredients
2tbsp olive oil
1kg/2lb 4oz pork shoulder, diced
2 onion, sliced
2 celery sticks, roughly chopped
3 parsnip, cut into chunks
2 bay leaf
1tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley, chopped
mashed potato and greens to serve 
(if you want)     

ASDA - £1.18 per serving




TESCO - £1.79 per serving

 

SAINSBURY’S - £1.22 per serving


 This recipe is also Freezable
Nutrition: per serving
  • Kcal 534
  • Fat 29g
  • Saturates 9g
  • Carbs 19g
  • Sugars 10g
  • Fibre 8g
  • Protein 46g
  • Salt 0.8g
Method

  • Heat oven to 180C/160C fan/gas 4.
  • Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside.

  • Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir
  • Then add the pork and any juices back to the dish.


  • Add the cider and stock so that the meat and vegetables are covered.
  • Season and bring to a simmer, then cover and put in the oven for 2 hrs.
  • Serve sprinkled with parsley, with mashed potato and greens, if you like.

Post a Comment